Quick Pickled Red Onions Recipe

Name: Quick Pickled Red Onions
Prep time: 10 min
Total time: 130 min
Ingredients: 1 medium red onion; 1 cup water; 1/2 cup apple cider vinegar; 1/2 cup distilled white vinegar; 1 tablespoon white sugar; 1 teaspoon table salt (see note #1)

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Learn how to make bright, tangy and flavorful quick pickled onions in just 10 minutes with this easy recipe! You'll want to put these on everything.

Quart sized jar of pickled onions in pink juice in front of a pink background

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Recipe features

Bright, tangy and milder than raw red onions
Requires just 10 minutes of active time and ready in 2 hours
Lasts for 2 weeks in the fridge
Easy to customize and get creative with the flavors
Pickled onions are great as toppings on grain bowls, tacos, burritos and in sandwiches

Ingredients

There are SO many ways to quick pickle onions. This base recipe lends itself to many possibilities. You can get as creative as you want with add-ins or keep it as simple as you like.

Red onion: One medium onion is all you need to make a quart sized jar of pickled onions. This method does work with white or yellow onions as well.
Vinegar: I use a mix of distilled white vinegar and apple cider vinegar. The cider vinegar lends a slightly sweet and fruity flavor. Vinegar is necessary for the pickling process.
Water: I use spring water for the purest flavor but tap water works just fine.
Salt: Coarse salt like kosher salt or sea salt have different volumes, so I use table salt for most consistent results.
Sugar: White sugar enhances the onion flavor and helps cut through the acidity. It doesn't actually make the brine very sweet. You can use maple syrup or honey instead.

How to make pickled onions

Always start with clean, freshly washed jars, lids and rings. And hands!

Diagram of steps 1 through 4 to make pickled onions

Step one: Start by slicing a medium red onion in half and removing the core. Slice the onions very thin. A mandolin would work well here if you have one but you should be able to slice them very thinly with just a knife.

Use your hands to separate the slices apart before adding them to a quart sized mason jar or any kind of closeable container.

Step two: Add all of the brine ingredients to a measuring cup. Whisk together until the salt and sugar are dissolved. This should take about 30 seconds.

Pro tip: Taste as you go so that you can adjust the salt, sugar and vinegars to preference.

Step three: Cover the onions in the brine. Place a lid on it and transfer to the fridge.

Step four: Let the onions sit in the brine for at least 2 hours before enjoying. You can eat them after an hour but they will be more flavorful the longer they sit. A full day is the ideal amount of time to wait but I can never wait that long!

Gold fork lifting slices of pickled red onion out of a glass jar

Expert tips

Stove-top option

You can add the brine ingredients to a small sauce pot and dissolve the salt and sugar that way instead of whisking together. To do this, place over medium heat and stir occasionally, until salt and sugar are dissolved.

Pour the warm liquid over the onions. Let cool to room temp before closing and transferring to the fridge.

Using different veggies

Quick pickling works with a lot of different veggies. Try using this brine with sliced radishes, cabbage or jalapeños for a similar result (but it won't be pink!).

Not enough liquid?

"Oops! I don't have enough liquid to cover the onions": If the onions aren't quite covered you can just add a splash of water. If they need a lot more liquid, add equal parts vinegar and water until they are fully covered. Leave at least ½ inch space at the top of the jar.

Different flavor options

Vinegars: Try white wine vinegar, red wine vinegar or rice wine vinegar in place of cider vinegar for different flavors. Red wine vinegar will change the color of the onions.
Sweetness: Adjust sweetness up to ¼ cup sugar or maple syrup. After that it will start getting too syrupy.
Spices and seasonings: Add a pinch of ground cloves and orange zest for warming flavors. Other ideas: 3-4 crushed garlic cloves, fresh dill, 1-2 teaspoons crushed red pepper flakes (spicy!), 1-2 teaspoons whole black pepper or mustard seeds.

Recipe FAQ

How long do these keep?

I find that they are best in the fridge for up to 2 weeks. After that they start to soften and lose their texture.

Can I keep pickled onions on the counter?

This recipe is not written to be stored at room temperature, so you will need to keep the onions in the fridge to ensure food safety.

Can I preserve quick pickles in a water bath (not quick pickle)?

Don't pickle/preserve these for long term because this recipe is NOT tested for that. Instead, check out pickling recipes from reliable sources like National Center for Home Food Preservation.

What do you serve with pickled onions?

I love these on chickpea bowls, in tacos or burritos, on taco salad, nachos and in sandwiches.

Two glass jars filled with sliced onions in pink brine on a wood table

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5 from 2 votes